Warm Garden Bean, Goat Cheese and Poached Egg Salad
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Credit: Cindy Pawlcyn, Chef, Mustards Grill, Napa, Calif.
The National Culinary Review, June 2011
2 T. apple cider vinegar
2 T. balsamic vinegar
¼ cup Dijon mustard
2 small shallots, minced
Sea salt and pepper, to taste
¾ cup extra virgin olive oil
6 cups fresh seasonal beans (mix of colors, wax, or shelling beans)
12 large eggs
9 cups mixed baby salad greens
3 T. fresh chopped tarragon or chervil
6 oz. goat cheese, crumbled
Method: Blend vinegars, mustard, shallot, sea salt and pepper. Slowly whisk in olive oil until fully incorporated. Reserve. Trim ends of beans; cut in 3-4 inch pieces. Blanch in lightly salted water; drain. Toss with ¼ cup vinaigrette. Poach eggs in small batches in acidified water until whites are set and yolks begin to thicken. Remove; keep warm. To serve: Arrange ½ cup beans in nest in center of plate. Place 1 egg in nest. Toss salad greens and tarragon or chervil in remaining vinaigrette; place ¾ cup greens around nest. Sprinkle ½ oz. goat cheese over salad.
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